Almonds / Beans / Cheap + Cheerful / Chilli / Dairy-Free / Light Meals / Lunch / Main Course / Meals + Courses / Orange / Savoury / Seafood / Shellfish / Sides / Special Diets / Zucchini

Champagne Clams with Chilli, Almonds + Zucchini

A quick and flavour-packed clam dish and accompanying side salad of white beans, sweet peas, and goats cheese. Beautiful ivory-shelled clams are steamed until tender and fragrant in a broth of champagne, chilli, shallot, and garlic.

Simple, clean and best eaten with your fingers, this dish is a wonderful excuse to put on a garden party.

Champagne Clams with Chilli, Zucchini + Almonds

2 tbsp olive oil

2 garlic cloves, finely chopped

1 long red chilli, finely chopped

1 shallot, finely chopped

300ml champagne, or other sparkling wine

1.2kg clams, soaked in cold water for 15 minutes to remove grit

1 large zucchini, thinly sliced into rounds

1/4 cup almonds

Snow pea shoots, to serve

Freshly ground black pepper

For bean salad:

1 x 400g can of cannellini beans, drained and rinsed

1 cup frozen peas, thawed

Finely grated zest of 1 orange

Extra virgin olive oil

Goat’s cheese, crumbled

Sea salt

Freshly ground black pepper

Champagne Clams with Chilli, Zucchini + Almonds

For the bean salad, combine beans and peas in a bowl and toss. Add a drizzle of extra virgin olive oil, orange zest, and a good pinch of salt and pepper. Transfer to a serving bowl and crumble over goat’s cheese. Set aside.

Champagne Clams with Chilli, Zucchini + Almonds

Heat olive oil in a large saucepan over medium-high heat. Add the chopped garlic, chilli and shallot and sauté until tender and aromatic, approx. 5 minutes. Increase heat to high, add clams and champagne, almonds, and zucchini, cover with lid and cook, shaking the pan every so often. Cook for 3-5 minutes, until all clams have opened; discard any that don’t open.

Serve immediately with pea shoots, bean salad and crusty bread.

Serves 4

Champagne Clams with Chilli, Zucchini + Almonds

8 thoughts on “Champagne Clams with Chilli, Almonds + Zucchini

  1. Once again your post is spectacular !! I love that concept!!Although I’m allergic to shellfish,I’ll make it for my hubby and for me,instead of clams I’ll put fish fillet..!Yumm!!

  2. Pingback: ~Thai Steamed Clams with Lemongrass Recipe, หอยต้มตะไคร้~ | Pranee's Thai Kitchen

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